Classic French Creme Brulee (Print Version)

# Ingredients:

→ Custard Base

01 - 2 cups of rich heavy cream
02 - 1 whole vanilla bean pod or 1 teaspoon vanilla bean paste
03 - 5 fresh egg yolks
04 - 1/4 cup fine granulated sugar

→ Caramelized Sugar Top

05 - 2 teaspoons fine granulated sugar for torching

# Instructions:

01 - If using a vanilla bean, carefully slice it lengthwise and scrape out all the tiny black seeds with a knife tip. Add both the seeds and the empty pod to a saucepan with the cream. Gently simmer on low heat for 10 minutes, then cover and let it steep for an hour to develop deep vanilla flavor. Remove the pod and skim any film from the surface.
02 - Heat your oven to 130°C (265°F). Arrange 4 ramekins in a deep baking dish and start boiling water in a kettle - you'll need this for the water bath that creates the silky texture.
03 - Gently whisk the egg yolks with sugar until just combined - avoid creating bubbles. Slowly pour in the warm vanilla cream while stirring constantly. Divide this golden mixture evenly between your ramekins using a ladle.
04 - Pour the hot water around the ramekins until it reaches halfway up their sides. This gentle steam cooking is what gives crème brûlée its signature creamy texture.
05 - Slide into the oven for 35-40 minutes. The custards are ready when they're mostly set but still have a gentle jiggle in the center when lightly shaken. Don't overbake or they'll become rubbery.
06 - Let the custards cool completely at room temperature, then refrigerate for at least 6 hours or overnight. This resting time is crucial for achieving that perfect spoon-coating consistency.
07 - Just before serving, sprinkle half a teaspoon of sugar evenly over each custard surface. Use a kitchen torch to caramelize the sugar into a golden, crackling shell. Alternatively, place under a hot broiler for about a minute, watching carefully to prevent burning.

# Notes:

01 - The perfect crème brûlée has a texture like thick Greek yogurt - creamy enough to barely hold together on a spoon but melting instantly on your tongue.
02 - Save those leftover egg whites for meringues, macarons, or angel food cake - they'll keep in the fridge for several days.
03 - If using the broiler method, chill the desserts for 20 minutes after caramelizing to reset the custard beneath the sugar crust.
04 - Real vanilla beans with their tiny black specks create the most authentic French experience, but quality vanilla paste works beautifully too.

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